Chapter Element Criteria
Leadership QMPv3 9.1.1 Scope Q&FS System
The supplier has a quality and
food safety system that
incorporates all activities that
have an impact on the Q&FS of
material / product produced."
QMPv3 9.2.1 Management Leadership and Management Leadership and
Commitment commitment
Management demonstrates
visible accountability , leadership
and commitment
QMPv3 9.2.3 Organizational Roles, Accountable and qualified
Responsibilities and Authorities personal
Management has appointed
qualified personnel to be
accountable for Q&FS.
QMPv3 9.3.1 Addressing Risks and Supplier must identify, assess,
Opportunities consolidate and prioritise all risks
and opportunities. This should
include all internal and external
factors, the needs and
expectations of client
QMPv3 9.3.1.3 Specific Risks for Food Food Defence
Production incl QMP 11.1..1 Food Defence A food defence program is in
Threat assessment place to prevent potential acts of
sabotage, vandalism or
terrorism.
QMPv3 9.3.1.3 Specific Risks for Food Food Fraud
Production incl QMP 11.1.2 Food Fraud A food fraud vulnerability
Vulnerability Assessment program is in place to identify
and manage hazards associated
with economically-motivated
material adulteration
QMPv3 9.3.2 Quality Objectives Quality Objectives
Management has confirmed
measurable objectives for the
Q&FS management programme
and shows commitment to them
and monitors progress.
QMPv3 9.4.1 Resources Skilled Q&FS resources
Management must provide
sufficient and competent human
resources including
contingencies. to ensure that the
Q&FS management system to be
deployed , maintained and for
continuous improvements.
QMPv3 9.4.1.2 Infrastructure including Q&FS environment
QMPv3 9.4.1.3
The supplier must provide and
maintain the infrastructure
(facilities, equipment, transport,
communication and systems)
and working environment
conditions needed to ensure
product Q&FS conformity.
QMPv3 9.4.1.4 Resources for Monitoring and Monitoring equipment
Measuring
Equipment used to monitor the
process and the product
performs as intended at all times.
QMPv3 9.4.4 Communication ( internal and COMMUNICATIONS
external communication)
Management ensures that
appropriate Q&FS practices are
maintained through interactions
and communications across the
supply chain.
QMP v3 9.4.5 Documented Information Q&FS Documentation
Current documents and records
required for an effective Q&FS
system are available, understood
and controlled.
DO QMPv3 9.5.2.4 Consumer, Client and Managing customer feedback
Customer Communication There is an effective program to
manage customer feedback
including complaints
QMPv3 9.5.3 Design and Development of Process capability : Controls and
Products and Service validation
The process has been developed
to meet customer requirements
and is validated to control the
defined risks
QMPv3 9.5.5.1 Production and service Process capability: Controlled
provision monitoring process
The process can be
demonstrated to operating
consistently.
QMPV3 9.5.5.4 Maintaining production Process verification: The process
integrity is periodically verified to confirm
that the process operation
achieves the specified product
design features.
MQM 3.1 QMP V3 9.5.4. Purchasing and Risk Assessment for material
control of externally provided process , management
materials , products and services
A Q&FS risk assessment is
performed on materials to be
purchased
MQM 3.3 QMP V3 9.5.4. Purchasing and Supplier Quality Management
control of externally provided process , Program
materials , products and services Suppliers of critical materials /
products and services are
evaluated on their ability to
achieve specification.
MQM 4.1 QMP V3 9.5.4. Purchasing and Material verification
control of externally provided process , A verification programme
materials , products and services confirms that incoming goods
and services meet the
specification.
QMPv3 9.5.4. Purchasing and Control of Material & Service
Externally Provided Processes, Materials, Specifications
Products and Services - including 9.5.4.1 ,
9.5.4.2 Specifications are in place for
critical materials / products &
services ( including laboratories)
that define the relevant quality,
food safety and legal limits for
externally provided services
QMPv3 9.5.5.3 Property belonging to Clients, Mars Property
Customers or External Suppliers
Appropriate care is taken for
Mars property (incl. Intellectual
Property, Equipment &
Information).
QMPv3 9.5.5.6. Control of change Design Change Management
and Development Changes A Change Management process
is in place to effectively assess
and control changes that may
impact Q&FS.
Change management
procedures are robust and
records are maintained.
QMPv3 9.5.6 Release of Products and Verify material / product prior to
Deployment of Services incl 9.5.5.2 release
Material attributes are confirmed
to be within specification prior to
release.
QMPv3 9.5.7 Control of Non-Conforming "Control of Non-conforming
Products and Services material
Ensure that non conforming
material is controlled to prevent
its unintended use or delivery."
QMPv3 9.5.7.1 Product-Related Incident Q&FS Incident management and
Management and Recall recall
The supplier has established
effective processes to manage
Q&FS incidents, including
personnel with the authority to
initiate a recall and responsible
for its execution.
Food Safety HACCP 5.2 Planning and Realisation of PRP's Program
Management Safe Products - Pre-requisite
Program (DO) Programmes (PRPs ) A food safety program is in
place with pre-requisite
programs that are appropriate
to the nature size and type of
the operation to maintain food
hygiene
HACCP 5.3.3.1 Preliminary Steps to Enable Product description
Hazard Analysis - Product Characteristics -
Raws, Ingredients, and Product-contact All raw materials, product-contact
materials materials and finished products
are defined to enable a complete
hazard analysis.
HACCP 5.3.4 Preliminary Steps to Enable Intended use & consumer(s)
Hazard Analysis - Intended use
The Food Safety Management
programme must consider the
groups of consumers and the
intended use of the product in the
risk assessment.
HACCP 5.3.5.1 a) Preliminary Steps to HACCP (Food Safety Plan)
Enable Hazard Analysis - team
The hazard analysis is carried
out by a competent team and is
informed by the process flow of
the material /product, facilities
layout, production flow steps and
control measures that impact
food safety.
HACCP 5.4.2 Hazard Analysis - Hazard Hazard Identification
Identification and Determination of
Acceptable Levels All the food safety hazards that
can reasonably occur have been
identified.
HACCP 5.4.3 Hazard Analysis - Hazard Hazard Significance
assessment
A hazard assessment confirms
the hazards that can be present
and assesses the significance of
each hazard.
HACCP 5.4.4 Hazard Analysis - Selection Has a control been defined?
and Assessment of Control Measures
Control measures are
implemented to eliminate food
safety hazards in the finished
product.
HACCP 5.5 - Establishing the Control Controls that are not measured in
program real time have been identified
and implemented to mitigate
significant food safety hazards
HACCP 5.6.1 Establishing the HACCP Plan - CCP program in place
HACCP Plan
Critical control points (CCP's)
have been identified and
implemented to mitigate FS
hazards.
HACCP 5.6.4 Establishing the HACCP Plan - Monitoring of Critical Control
System for the Monitoring of Critical Control Points
Points
A monitoring system must be
established for each CCP to
demonstrate it is in control
HACCP 5.8 Verification Planning Verification of the FSMP
program
Planned activities are in place to
confirm that the food safety
management programme is
effective.
HACCP 6.2 Validation, Verification and Validation of controls
Improvement - Validation of Control Measure
Combinations Control measures must be
validated to demonstrate
capability of achieving the
intended control of the food
safety hazard(s) for which they
are designed.
HACCP 6.5.2 Updating the Food Safety Review of the FSMP
Management Programme
The food safety management
programme is kept up to date
through regular reviews and
when changes are made that
could impact on food safety.
Traceability Trace 1.1 Vendor Management - Time bound Product Traceability
(OPERATION
DO) A time bound traceability system
is in place that enables the
identification of production lots
and the relationship to the
materials used to produce them.
Trace 1.3 Vendor Management - Product Production lot identification
Identification Each lot of produced material
/product must have an
identification number (applied
consistently to all discrete units
within the lot) that enables
traceability.
Trace 1.8 Vendor Management - Product Traceability for identify
Laboratory MQM 3.2.1. Acceptable Laboratory Design The laboratory/testing area is
(OPERATION and equipment designed , equipped in an
DO) effective manner
MQM 3.2.1. Acceptable Laboratory All documents required for the
operations in the testing area effectiveness of the testing
operations are in place and
controlled.
Test Methods (including sample
preparation) . must be fit for
purpose and as defined in the
material specification (where
appropriate)
MQM 3.2.1. Acceptable Laboratory Data Personnel are suitably qualified,
Training and competency trained and competent to perform
their duties, according to a
documented training process.
Responsibilities and authorities
are defined, communicated and
understood.
Good GMP 01.1 Construction and Layout of Building design and
Manufacturing Buildings - General Requirements construction
Practices
The building design and
construction is durable, in good
state of maintenance and
appropriate for the nature of the
operation to prevent quality and
food safety incidents.
GMP 02.1 Layout of Premises and Layout of premises and
Workspace - General Requirements workspace
The internal layout allows for
good hygienic manufacturing
practices, including the
movement of materials, products
and people.
GMP 03.2 Utilities - Air, Water, Energy - Utilities are appropriate for the
Water Supply food industry, designed to
minimise the risk of product
contamination and are
monitored.
GMP 04.1 Waste disposal - General Waste management
Requirements
Waste materials are clearly
identified, removed and disposed
in a manor that prevents re-
contamination of product or
production areas.
GMP 05.1 Equipment Suitability, Cleaning Equipment suitability, cleaning
and Maintenance - General Requirements and maintenance
Production equipment is
designed as appropriate for the
materials / products being
produced ,including accessibility
for production maintenance and
cleaning activities. A preventative
and corrective maintenance
program is in place.
GMP 07.2 Measures for Prevention of Cross Microbiological Contamination /
Contamination - Microbiological Cross Control
Contamination
Programmes are in place to
prevent, control and detect
microbiological contamination
risks.
GMP 07.3 Measures for Prevention of Cross Chemical (Incl. Allergen)
Contamination - Chemical Contamination Contamination /Control
and Allergen Management
Programmes are in place to
prevent, control and detect
Chemical contamination risks.
GMP 07.4 Measures for Prevention of Cross Physical Hazard Contamination /
Contamination - Physical Contamination Control
Programmes are in place to
prevent, control and detect
physical hazard contamination
risks.
GMP 08.1 Cleaning and Sanitizing - General Cleaning and sanitising
Requirements
Equipment and the production
environment are maintained in a
hygienic condition with cleaning,
sanitising & monitoring
programmes in place to ensure
their effectiveness.
GMP 09.1 Pest Control - General Pest Management
Requirements
A pest management program
covering buildings, production
operation and control programs
are effective in preventing pest
contamination.
GMP 10.1 Personnel Hygiene and Employee Personal hygiene and facilities
Facilities - General Requirements
Personal hygiene programs are
effective in managing risk to the
process area and product.
GMP 10.8 Personnel Hygiene and Employee Personnel Behaviour
Facilities - Personal Behaviour
Personal hygiene behaviours are
effective in managing risk to the
process area and product.
GMP 11.1 Rework - General Requirements Rework
Rework traceability must be
maintained and its storage,
handling and use managed in a
way that maintains product
Q&FS.
GMP 12.1 Warehousing - General Storage and transportation
Requirements
Materials and products are
stored and transported in
hygienic conditions suitable for
the material.
CHECK QMPv3 9.6.1 Management review of quality Q&FS reviews
Management confirms that the
Q&FS management system is
working effectively through
periodic & structured reviews.
QMPv3 9.6.2 Monitoring, Measurement, Q&FS System monitoring
Analysis and Evaluation
Q&FS monitoring data is
analysed to understand system
effectiveness and continuous
improvements
QMPv3 9.6.3 Internal Audit Internal Audit
Regular internal audits are
completed on the critical
elements of the Quality and Food
safety management system to
ensure its effectiveness
ACT QMPv3 9.7.1 Continuous Improvement Action to Improve the Q&FS
system
The supplier ensures continual
improvement of the quality and
food safety management system
QMPv3 9.7.2 Correction, Corrective Action Correction, Corrective Actions for
and Preventive Action (CAPA) Process Non Conformances
Corrective Action must be taken
to correct non-conformities
through the implementation of
appropriate actions to contain
and manage the issue.
Laboratory MQM 3.2.1. Acceptable Laboratory Data Supplier's laboratory is of
Facility, Housekeeping and Hygiene suitable size and capacity to
perform the Mars tests.
The laboratory has the
appropriate equipment, in
serviceable condition, to perform
the required tests.
The laboratory ensures a clean,
tidy and hygienic environment.
MQM 3.2.1. Acceptable Laboratory Data All documents required for the
Document Control and Test Methods effectiveness of the laboratory
quality management are in
place and controlled.
Test Methods (including sample
preparation) are preferably
internationally recognized and
conform to those specified by
Mars.
UHBI The test method shall be
appropriate for the food matrix
tested (''fit for purpose") and the
laboratory shall be available to
demonstrate the laboratory can
execute the method to the
required method performance
criteria on a routine basis.
MQM 3.2.1. Acceptable Laboratory Data - There is a process to control the
Handling of Test Items receipt, integrity, sub-
sampling,movement, storage and
disposal of Test Items at all
stages of the testing process.
MQM 3. Step 3.2.1. Acceptable Laboratory Laboratory personnel are suitably
Data - Training and Competency qualified, trained and competent
to perform their duties, according
to a documented training
process.
Responsibilities and authorities
are defined, communicated and
understood.
UHBI: Where UHBI material is
tested in a Supplier onsite non-
ISO 17025 laboratory, that
laboratory must be internally
audited by a competent person,
preferably independent to the
laboratory operation.
MQM 3.2.1. Acceptable Laboratory Data - Equipment that requires
Calibration (Measurement Traceability) calibration and/or verification is
identified and calibrated/verified
according to a defined
scheduled. All calibrations are
traceable to national standards.
MQM 3. Step 3.2.1. Acceptable Laboratory Records and data are traceable,
Data - Records retrievable and stored to prevent
loss and ensure integrity and
confidentiality.
MQM 3.2.1 Acceptable Laboratory Data - Reliability of laboratory results is
Assuring the Quality of Test Result. assured using:
a) internal quality control (IQC)
procedures.
b) external quality control (EQC)
procedures
QC data is monitored and
trended and actions are taken
where QC results fall outside
specified limits.
UHBI: A Supplier laboratory must
either have ISO 17025
accreditation with UHBI critical
parameters in the scope of
accreditation or be able to
demonstrate compliance to ISO
17025 Standard via a
documented programme and
annual assessment.
MQM 3.2.1. Acceptable Laboratory Data - Results are formally authorised
Authorisation of Results at both laboratory (technical) and
management level prior to
reporting to Mars.
Out of specification results are
managed using defined impartial,
logical and appropriate rules.
MQM 3. Step 3.2.1. Acceptable Laboratory The analytical report is reviewed
Data - Reporting the results and authorised prior to reporting
to Mars.
MQM 3. Step 3.2.1. Acceptable Laboratory Where the supplier subcontracts
Data - 3rd party laboratory analyses which are required to
confirm product safety, legality
and quality, the 3rd party
laboratory is assured and
competent to perform the test.
UHBI: 3rd party laboratory must
be accredited to ISO 17025, The
test methods for UHBI critical
parameters used to analyse
UHBI material must be included
in the scope of ISO accreditation.
MQM 3. Step 3.2.1. Acceptable Laboratory This requirement has temporarily
Data - Testing programme been kept in the SQA Laboratory
Checklist as previous audit
findings have been raised
against this criteria.
This requirement will be removed
from the checklist in 2017
MQM 3. Step 3.2.1. Acceptable Laboratory This requirement has been kept
Data - Reliability of Results in the SQA Laboratory Checklist
as previous audit findings have
been raised against this criteria.
Future findings for this area
MUST been recorded in one or
more of the following criteria in
the SQA Laboratory checklist.
MQM 3.2.1. Acceptable
Laboratory Data - Document
Control and Test Methods
MQM 3.2.1. Acceptable
Laboratory Data - Assuring the
Quality of Test Results
MQM3.2.1. Acceptable
Laboratory Data - Calibration
(Measurement Traceability)
